Grilled Quesadilla with Chorizo and Pineapple Salsa

Grilled Quesadilla with Chorizo and Pineapple Salsa

PREP TIME

20 minutes

COOK TIME

15 minutes

TOTAL TIME

35 minutes

SERVES

4 people

INGREDIENTS

  • 4 Casa Mendosa® White 7" Tortillas
  • ¼ small red onion, very small dice
  • 1 tbsp. pickled jalapeno, small diced
  • ½ cup fresh pineapple, peeled, and small diced
  • 2 tbsp. fresh cilantro, leaves picked, washed, dried and  chopped
  • 1 tsp. vegetable oil, plus more for brushing tortillas
  • Fresh chorizo sausage, meat removed from casing
  • 2/3 cup shredded cheddar
  • Lime, juiced
  • Panini press or waffle iron
  • Salt and fresh cracked black pepper, to taste
  • Tomato salsa, sour cream and chopped avocado, for serving (optional)
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INSTRUCTIONS

  1. Combine the lime juice, onion, jalapeno, pineapple, cilantro, salt and pepper in a small stainless steel, ceramic, glass or metal (you can also just choose one) bowl, tossing occasionally. Let sit at room temperature to marinate, about 15 minutes.
  2. Heat vegetable oil in a medium nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon, until browned, about 3 minutes. Drain and set aside.
  3. Preheat a Panini press to medium-high. Brush one side of 2 tortillas with oil and lay dry-side up on a work surface. Scatter each with 1/3 cup cheese. Sandwich with the remaining tortillas and brush the tops with oil.
  4. Place 1 quesadilla in the Panini press at a time and close gently (do not push down). Cook until golden brown and the cheese is melted, 4 to 6 minutes. Repeat with the remaining quesadilla.
  5. Cut the quesadillas into wedges and top with the chorizo and pineapple salsa. Serve with tomato salsa, sour cream and avocado if desired.
Original 10 Medium Tortillas

MAKE THIS RECIPE WITH

Original 10 Medium Tortillas

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